Recipe at a glance
What you need
- 12 ounces fully cooked chicken or turkey sausage, sliced
- 4 cups bite-size vegetables, such as broccoli, bell pepper, zucchini or green beans
- 1 pound baby potatoes, halved (or use a quick-cooking vegetable instead)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Make it
- 1
Heat the oven to 425°F and line a rimmed sheet pan for easier cleanup.
- 2
If using potatoes, microwave them with a splash of water for 4 to 5 minutes so everything finishes together.
- 3
Toss the sausage, vegetables and potatoes with oil and seasonings directly on the pan.
- 4
Spread into one layer and roast 18 to 22 minutes, stirring once, until the vegetables are tender and the sausage is hot.
- 5
Serve as-is or add rice, rolls or a favorite dipping sauce.
Use the formula, not a shopping list
Any fully cooked sausage works. Frozen broccoli or green beans work too; add them straight from the freezer and expect a few extra minutes. If one child only eats plain food, reserve a little unseasoned sausage and one familiar vegetable on a corner of the pan.
Make tomorrow easier
Double the sausage and vegetables. Refrigerate leftovers promptly, then tuck them into quesadillas, pasta or scrambled eggs the next day.
- No potatoes? Serve with microwave rice.
- No fresh vegetables? Use a frozen steam-in-bag blend.
- No energy for chopping? Buy pre-cut vegetables without guilt.